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Spicy Lentil Tacos Recipe

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4.1 from 6 reviews

These Spicy Lentil Tacos are a flavorful, hearty, and healthy vegetarian meal perfect for a quick weeknight dinner. The earthy lentils are sautéed with smoky chipotle and aromatic spices, served alongside a fresh avocado salsa and crunchy cabbage in warm tortillas. This recipe combines spicy, smoky, and fresh elements with a satisfying texture, delivering a delicious plant-based twist on classic tacos.

Ingredients

For the Lentils

  • 1 tablespoon avocado oil
  • 1/4 large red onion, diced
  • 1 bell pepper, diced
  • 1 serrano pepper, diced
  • 1 chipotle pepper in adobo, diced
  • 1 tablespoon adobo sauce from the chipotle can
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt, plus more to taste
  • 2.5 cups cooked lentils (see notes)

For the Avocado Salsa

  • 2 avocados, cubed
  • 1/4 large red onion, diced
  • 1 serrano pepper, sliced
  • 1/2 bunch cilantro, chopped
  • 1 lime, juiced
  • Salt to taste

For the Tacos

  • 8 taco-sized tortillas (flour or corn)
  • 1/2 small head cabbage, shredded
  • Lime wedges for serving

Instructions

  1. Cook the Vegetables: Heat the avocado oil in a skillet over medium heat. Add the diced red onion, bell pepper, and serrano pepper. Cook for 2-3 minutes or until the vegetables are tender and slightly softened.
  2. Add Spices and Lentils: Stir in the diced chipotle pepper, adobo sauce, garlic powder, onion powder, chili powder, smoked paprika, cumin, pepper, and salt. Add the cooked lentils and toss everything together to evenly coat with the spices and sauce.
  3. Simmer Lentils: Pour in 1/4 cup of water and stir. Reduce the heat to low and simmer the lentil mixture for 10 minutes, stirring frequently to prevent sticking, allowing the flavors to meld and the mixture to thicken slightly. Taste and adjust seasoning if needed.
  4. Prepare Avocado Salsa: While the lentils simmer, combine cubed avocados, diced red onion, sliced serrano pepper, chopped cilantro, lime juice, and salt in a bowl. Toss gently to combine and adjust salt to taste.
  5. Heat Tortillas: Warm the tortillas either over an open flame or in a dry skillet until pliable and warm.
  6. Assemble the Tacos: Layer shredded cabbage onto each tortilla. Spoon the spicy lentil mixture on top, then add a generous helping of avocado salsa. Serve immediately with lime wedges on the side for extra brightness.

Notes

  • For best results, use cooked lentils that are tender but not mushy; brown or green lentils work well for texture.
  • If you prefer milder heat, reduce or omit the serrano and chipotle peppers.
  • Leftover lentil filling can be refrigerated for up to 3 days and reheated gently on the stove.
  • Feel free to substitute avocado salsa with your favorite salsa or pico de gallo.
  • Use corn tortillas for a gluten-free option.

Find it online: https://yumntasty.com/spicy-lentil-tacos-recipe/